Sauté Blend with Pasta and Shrimp

Serve this satisfying dish with a hunk of garlic bread for a hearty and comforting meal. Serves 4.
Recipe courtesy of Chef Linda Duggan


1 lb. pasta (ziti or cavatelli)
1 lb. large shrimp – peeled and deveined
2 tablespoons olive oil
1 small onion – diced
2 cloves garlic – minced
2 tomatoes – seeded and chopped
1 (11oz) package of Olivia’s Organics Sauté Blend
salt and pepper to taste
1 cup chicken or vegetable broth
1 cup Parmesan cheese – freshly grated


Cook pasta as directed on package label; cook until al dente.

While pasta cooks, season shrimp with salt and pepper; set aside.

Add olive oil to large sauté pan and heat over medium-high heat. Add onion and cook, stirring occasionally, for 4 minutes. Add garlic and cook, stirring, for 30 seconds. Add chopped tomatoes and baby greens, season with salt and pepper to taste, and cook, stirring, another minute until greens wilt slightly.

Add shrimp to pan and cook, stirring frequently, until pink on both sides.

Stir in broth, bring to barely a boil and reduce to a simmer.   

Add cooked pasta, toss and remove from heat. Add Parmesan cheese and serve.

Categories: Entree, Saute Blend